About That Girl

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Happily married as of 09/08. Mommy to two fun, active, adorable boys, affectionately dubbed A and Z. Mommy of three fuzzy children- Sephiroth, Malificent and Xemnas.

Author of the upcoming Stones of Terrene series. 

Sunday, October 6, 2013

Pumpkin Muffins and Apple Spice Muffins

Two posts in the same month? It's a miracle!

I mentioned on Friday that I'd be making muffins for the Saturday morning breakfast at my ladies retreat. Well, I've had many requests for those recipes, so I figured I'd make life easy and blog it here!

We celebrated family birthday's earlier this week, and my awesome lil-sis-in-love got me a new cookbook. *yay!* It's babycakes by Erin McKenna. The recipes are vegan, (mostly) gluten-free, and (mostly) sugar free. And they rock! I did two of her recipes on Saturday, and I'm going to share them here. I highly recommend adding this cookbook to your collection! And to make life easy, I'm even including a link for buying it from Amazon. ^_^


These apple cinnamon muffins were delicious. Our little guy was lucky enough to have a few, and he kept asking for more. (In the end, I limited myself to four muffins in one sitting, thankyouverymuch.) These are great for breakfast! Or just snacking. Or just whenever...

Roasted Apple
1 pound granny smith apples, peeled, cored, and diced in 1 inch cubes
1 pound pink lady apples, peeled cored, and diced in 1 inch cubes
1 TBSP cinnamon
1/2 cup agave nectar
1/4 cup lemon juice

Muffin Mix
2 cups all purpose GF flour (they recommend Bob's Red Mill, but i used my own flour blend)
2 tsp baking powder
2 tsp baking soda
1 tsp xanthan gum
1 tsp salt
2 TBSP cinnamon
1/4 tsp nutmeg
1/2 cup coconut oil
2/3 cup agave nectar
2/3 cup rice milk (or coconut, or almond, or hemp, or...)
2 TBSP vanilla extract

 * To make the yummy

Preheat the oven to 325. Line a baking sheet with parchment paper.

In a bowl, toss apples, cinnamon, agave nectar and lemon juice until the apples are completely coated. Spread this mixture evenly on the baking sheet. Bake them in the oven for 35 minutes, rotating the sheet after 20 minutes. The apples will be soft when done, pull them out and cool them.

Keep the oven on, and line your muffin tins!

Now whisk together all your dry ingredients-the flour, baking powder, baking soda, salt, cinnamon, nutmeg. Add the oil, agave nectar, milk and vanilla, and mix completely. Add in 1 cup of the apples.

Fill each little cupcake mold about halfway to two-third's full. Bake for 22 minutes, rotating the pans at the 10 minute mark. They'll be golden brown and pass the toothpick when done.

Cool, eat and enjoy!

***When I made this recipe, I double the muffin batter and used ALL the roasted apples. She makes a note in the book that the apples can be kept in the fridge for up to a week, if you want to make a batch of muffins a few days apart)

The pumpkin spice muffins were a huge hit yesterday-and I clearly didn't make enough yesterday! I decided to make them again this morning for those who didn't get any yesterday (including myself) and this time I made enough. These are moist, yummy, tender, absolutely delectable. I've got a feeling I'll be making more of these soon.

2 cups All-Purpose GF flour blend (the recipe recommends Bob's Red Mill. Today I used my own personal blend)
 2 tsp baking powder
 2 tsp baking soda 1 tsp xanthan gum (only if it isn't already in your flour blend. My personal blend has it, so I omitted it today)
1 tsp salt
1 TBSP cinnamon
1 TBSP ginger
1/2 cup coconut oil
 2/3 cup agave nectar
 2/3 cup rice milk (or coconut, or almond, or hemp, or...)
2 TBSP vanilla extract
1 1/2 cups pumpkin puree
 1/2 cup hot water
  •  How to make the yummy!

     Preheat the oven to 325. Line your cupcake pans with liners. The recipe says it makes 12, but today I got away with making 23?...

    Whisk together the flour, baking powder, baking soda, xanthan gum, salt, cinnamon and ginger. Add the oil, agave nectar, milk and vanilla to the dry ingredients. Stir until the batter is smooth and thick. Add pumpkin and water, blending thoroughly.

     Fill your cupcake liners about halfway to two-third's full with batter. Bake the muffins for 22 minutes, rotating the pan(s) after about 10 minutes. Use a toothpick to confirm they are done.
     Allow to cool, then inhale and enjoy!

    ***I added chocolate chips to mine, because I love mixing pumpkin and chocolate. I added roughly 3/4-1 cup of chips in after I had already blended in the pumpkin and water.


  1. Those sound yummy! And the book sounds interesting. I have a question for you (since it's probably easier than trying to look it up on Amazon). Do many of the recipes call for coconut and/or rice products (oil/milk/flour/etc.)? Because those seem to be two of the most common alternative ingredients but two that Juni hasn't been able to tolerate. :/

    1. The recipes say coconut oil when oil is needed, or rice milk when needed. That being said, I have successfully subbed out the coconut oil with any oil I have on hand, and I rarely have rice milk in the house. I've used almond milk, coconut milk and hemp milk this weekend with excellent results.

      The flour blend the book says to use is Bob's Red Mill, which I'm not a big fan of due to the garbanzo flour in it. But it doesn't have rice in it!